YOUR SOLIN GENERATED RECIPE
Garlic-Herb Ground Beef Skillet with Roasted Rainbow Vegetables
Savor the hearty medley of lean ground beef infused with garlic and fresh herbs, tossed with a vibrant mix of roasted red bell pepper, zucchini, yellow squash, and red onion. This dish delivers robust flavors and a satisfying balance of protein and veggies, perfect for a wholesome breakfast, lunch, or dinner.
INGREDIENTS
150g Lean Ground Beef (95% lean)
150g Red Bell Pepper, chopped
125g Zucchini, sliced
100g Yellow Squash, sliced
50g Red Onion, sliced
1 clove Garlic, minced
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss red bell pepper, zucchini, yellow squash, and red onion with a drizzle of olive oil, salt, and pepper. Spread evenly and roast in the oven for about 20 minutes until the vegetables are tender and slightly charred.
While the vegetables are roasting, heat a skillet over medium heat and add any remaining olive oil.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and cooked through, about 6-8 minutes.
Stir in the mixed fresh herbs, and season with additional salt and black pepper as desired.
Once the vegetables are roasted, add them directly to the skillet with the beef and gently mix to combine.
Serve warm, enjoying the savory blend of garlic-herb beef and colorful roasted vegetables.